Tzatziki, also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and the Middle East.
Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It's the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish
Tzatziki, also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and the Middle East.
Taramasalata or taramosalata is a meze made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It's the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish
Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The modern Greek variant was created in the 1920s by Nikolaos Tselementes.
Kokkinisto is technically a method of preparation that creates a 'reddened' colour to the meat of the stew due to it being browned before being cooked in a delicious tomato and red wine sauce. This stew isn't just limited to beef either. Traditionally, the sauce can be used for chicken, beef, pork, veal, and lamb.
Giouvetsi, yiouvetsi, or youvetsi is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites, and tomato sauce. Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.
Souvlaki - Skewered and grilled meat (typically pork, chicken, or lamb), often served with pita bread and tzatziki. Typically called Souvlaki when served wrapped in Pita, when served on the skewer without pita it is referred to as a kalamaki.erd
A baked pasta dish layered with ground meat, béchamel sauce, and cheese.
Bell peppers or tomatoes stuffed with a mixture of rice, herbs, and sometimes ground meat.
Slow-cooked lamb or goat, typically seasoned with garlic, lemon, and oregano, and traditionally cooked in a sealed pit oven.
Spiced meatballs made from ground beef or lamb, simmered in a tomato and red wine sauce. Also known as Smyrna Meatballs.
Baked fish (usually cod or sea bass) with tomatoes, onions, garlic, and herbs.
Thinly sliced rotisserie meat, often pork, chicken, or lamb, served in pita bread with tomatoes, onions, and tzatziki sauce.
Greek meatballs made from ground beef or lamb, seasoned with herbs and spices, and typically served with a yogurt-based sauce.
Moussaka is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The modern Greek variant was created in the 1920s by Nikolaos Tselementes.
Kokkinisto is technically a method of preparation that creates a 'reddened' colour to the meat of the stew due to it being browned before being cooked in a delicious tomato and red wine sauce. This stew isn't just limited to beef either. Traditionally, the sauce can be used for chicken, beef, pork, veal, and lamb.
Giouvetsi, yiouvetsi, or youvetsi is a Greek dish made with chicken, lamb or beef and pasta, either kritharaki or hilopites, and tomato sauce. Other common ingredients include onions/shallots, garlic, beef stock, and red wine. It is characteristically baked in a clay pot, a güveç, and served with grated cheese.
Souvlaki - Skewered and grilled meat (typically pork, chicken, or lamb), often served with pita bread and tzatziki. Typically called Souvlaki when served wrapped in Pita, when served on the skewer without pita it is referred to as a kalamaki.erd
A baked pasta dish layered with ground meat, béchamel sauce, and cheese.
Bell peppers or tomatoes stuffed with a mixture of rice, herbs, and sometimes ground meat.
Slow-cooked lamb or goat, typically seasoned with garlic, lemon, and oregano, and traditionally cooked in a sealed pit oven.
Spiced meatballs made from ground beef or lamb, simmered in a tomato and red wine sauce. Also known as Smyrna Meatballs.
Baked fish (usually cod or sea bass) with tomatoes, onions, garlic, and herbs.
Thinly sliced rotisserie meat, often pork, chicken, or lamb, served in pita bread with tomatoes, onions, and tzatziki sauce.
Greek meatballs made from ground beef or lamb, seasoned with herbs and spices, and typically served with a yogurt-based sauce.
Baklava is a layered pastry dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries in the Ottoman Empire. There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true.
Rizogalo is a light and creamy Greek rice pudding made with whole milk, cinnamon, and lemon and orange zest. Enjoy this gluten-free dessert.
Bougatsa is a Greek breakfast pastry consisting of semolina custard.
Deep-fried dough balls drizzled with honey and sprinkled with cinnamon.
Custard-filled phyllo pastry, soaked in syrup or honey.
Shredded phyllo pastry filled with nuts and sweetened with syrup.
Butter cookies, often shaped into twists or rings, and flavored with vanilla or citrus zest.
A dense, sweet confection made from sesame paste (tahini) and sugar, often flavored with nuts or cocoa.
Baklava is a layered pastry dessert made of filo pastry sheets, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries in the Ottoman Empire. There are many competing proposals for the origin of baklava, but there is no consensus on which of the options is true.
Rizogalo is a light and creamy Greek rice pudding made with whole milk, cinnamon, and lemon and orange zest. Enjoy this gluten-free dessert.
Bougatsa is a Greek breakfast pastry consisting of semolina custard.
Deep-fried dough balls drizzled with honey and sprinkled with cinnamon.
Custard-filled phyllo pastry, soaked in syrup or honey.
Shredded phyllo pastry filled with nuts and sweetened with syrup.
Butter cookies, often shaped into twists or rings, and flavored with vanilla or citrus zest.
A dense, sweet confection made from sesame paste (tahini) and sugar, often flavored with nuts or cocoa.
Enjoy exploring the rich and diverse flavors of Greek cuisine! Opa!
A frothy iced coffee made with instant coffee, sugar, water, and optionally milk.
Strong coffee brewed in a special pot (briki) and served with grounds at the bottom of the cup.
A popular Greek soft drink similar to cola, with a unique flavor.
Herbal tea made from the dried flowers and leaves of the sideritis plant, known for its health benefits.
Enjoy exploring the rich and diverse flavors of Greek cuisine! Opa!
A frothy iced coffee made with instant coffee, sugar, water, and optionally milk.
Strong coffee brewed in a special pot (briki) and served with grounds at the bottom of the cup.
A popular Greek soft drink similar to cola, with a unique flavor.
Herbal tea made from the dried flowers and leaves of the sideritis plant, known for its health benefits.
An anise-flavored spirit often enjoyed as an aperitif or with mezedes.
A strong distilled spirit made from grape pomace, similar to Italian grappa.
Greek wines boast a rich history dating back thousands of years, with unique indigenous grape varieties and diverse terroirs. Whether you're savoring a crisp Assyrtiko by the Aegean Sea or enjoying a robust Xinomavro with a hearty Greek stew, Greek wines offer a delightful complement to the country's rich culinary tradition.
Retsina is a traditional Greek wine flavored with pine resin, giving it a distinctive taste and aroma. It pairs well with Greek mezedes (appetizers) such as olives, cheese, and grilled seafood.
Assyrtiko is a white grape variety native to the island of Santorini, known for its crisp acidity, citrus flavors, and mineral notes. It pairs excellently with seafood dishes, salads, and grilled vegetables.
Xinomavro is a red grape variety primarily grown in northern Greece, producing wines with bold tannins, high acidity, and complex flavors of dark fruits, spices, and earthy notes. It pairs well with grilled meats, game, and aged cheeses.
Agiorgitiko, also known as St. George, is a red grape variety widely cultivated in the Peloponnese region, producing wines with medium to full body, soft tannins, and flavors of red fruits, spices, and herbs. It pairs well with roasted lamb, pasta dishes, and Greek stews.
Moschofilero is a fragrant white grape variety grown primarily in the Peloponnese region, known for its floral aromas, crisp acidity, and flavors of citrus, stone fruits, and herbs. It pairs well with seafood, poultry, and light salads.
Malagousia is an aromatic white grape variety that has experienced a revival in recent years, producing wines with intense floral aromas, tropical fruit flavors, and vibrant acidity. It pairs well with grilled fish, poultry dishes, and vegetarian cuisine.
Mavrodaphne is a red grape variety grown mainly in the Peloponnese and Ionian islands, used to produce both sweet and fortified wines. Sweet Mavrodaphne wines are rich and velvety with flavors of dried fruits, chocolate, and spices, often enjoyed as dessert wines.
An anise-flavored spirit often enjoyed as an aperitif or with mezedes.
A strong distilled spirit made from grape pomace, similar to Italian grappa.
Greek wines boast a rich history dating back thousands of years, with unique indigenous grape varieties and diverse terroirs. Whether you're savoring a crisp Assyrtiko by the Aegean Sea or enjoying a robust Xinomavro with a hearty Greek stew, Greek wines offer a delightful complement to the country's rich culinary tradition.
Retsina is a traditional Greek wine flavored with pine resin, giving it a distinctive taste and aroma. It pairs well with Greek mezedes (appetizers) such as olives, cheese, and grilled seafood.
Assyrtiko is a white grape variety native to the island of Santorini, known for its crisp acidity, citrus flavors, and mineral notes. It pairs excellently with seafood dishes, salads, and grilled vegetables.
Xinomavro is a red grape variety primarily grown in northern Greece, producing wines with bold tannins, high acidity, and complex flavors of dark fruits, spices, and earthy notes. It pairs well with grilled meats, game, and aged cheeses.
Agiorgitiko, also known as St. George, is a red grape variety widely cultivated in the Peloponnese region, producing wines with medium to full body, soft tannins, and flavors of red fruits, spices, and herbs. It pairs well with roasted lamb, pasta dishes, and Greek stews.
Moschofilero is a fragrant white grape variety grown primarily in the Peloponnese region, known for its floral aromas, crisp acidity, and flavors of citrus, stone fruits, and herbs. It pairs well with seafood, poultry, and light salads.
Malagousia is an aromatic white grape variety that has experienced a revival in recent years, producing wines with intense floral aromas, tropical fruit flavors, and vibrant acidity. It pairs well with grilled fish, poultry dishes, and vegetarian cuisine.
Mavrodaphne is a red grape variety grown mainly in the Peloponnese and Ionian islands, used to produce both sweet and fortified wines. Sweet Mavrodaphne wines are rich and velvety with flavors of dried fruits, chocolate, and spices, often enjoyed as dessert wines.
Greek cheese plays a significant role in Greek cuisine, adding richness and depth of flavor to various dishes. Whether crumbled over salads, baked into pastries, or served alongside fruits and nuts, Greek cheeses offer a delicious taste of the Mediterranean.
A crumbly white cheese made from sheep's milk or a combination of sheep and goat's milk, often used in salads, pastries, and as a topping.
A semi-hard, pale yellow cheese made from sheep's milk, with a slightly tangy flavor, commonly used in grilled dishes or as a table cheese.
A hard cheese made from sheep's milk or a mixture of sheep and goat's milk, aged for several months, with a rich and nutty flavor, often grated over pasta dishes or eaten as a snack.
A soft, fresh cheese made from sheep's milk or a mixture of sheep and goat's milk, with a mild flavor and creamy texture, used in both sweet and savory dishes.
A creamy, semi-soft cheese made from sheep's milk or a mixture of sheep and goat's milk, with a delicate, slightly tangy taste, often served with honey or fruit.
A hard cheese made from sheep's or goat's milk, with a sharp, salty flavor, commonly grated over pasta dishes or fried as saganaki.
A soft, creamy cheese made from sheep's or goat's milk, with a slightly sour taste, used in salads, pastries, and as a spread.
Anthotyro is a fresh and mild cheese made from sheep's milk or a mixture of sheep and goat's milk. It has a smooth and creamy texture, often enjoyed as a spread on bread, in pastries, or mixed with honey and nuts for dessert.
Greek yogurt is renowned for its thick and creamy texture, made by straining regular yogurt to remove whey, resulting in a higher protein content. It is commonly enjoyed on its own, with honey and nuts, or used as a base for sauces and dips like tzatziki.
Greek cheese plays a significant role in Greek cuisine, adding richness and depth of flavor to various dishes. Whether crumbled over salads, baked into pastries, or served alongside fruits and nuts, Greek cheeses offer a delicious taste of the Mediterranean.
A crumbly white cheese made from sheep's milk or a combination of sheep and goat's milk, often used in salads, pastries, and as a topping.
A semi-hard, pale yellow cheese made from sheep's milk, with a slightly tangy flavor, commonly used in grilled dishes or as a table cheese.
A hard cheese made from sheep's milk or a mixture of sheep and goat's milk, aged for several months, with a rich and nutty flavor, often grated over pasta dishes or eaten as a snack.
A soft, fresh cheese made from sheep's milk or a mixture of sheep and goat's milk, with a mild flavor and creamy texture, used in both sweet and savory dishes.
A creamy, semi-soft cheese made from sheep's milk or a mixture of sheep and goat's milk, with a delicate, slightly tangy taste, often served with honey or fruit.
A hard cheese made from sheep's or goat's milk, with a sharp, salty flavor, commonly grated over pasta dishes or fried as saganaki.
A soft, creamy cheese made from sheep's or goat's milk, with a slightly sour taste, used in salads, pastries, and as a spread.
Anthotyro is a fresh and mild cheese made from sheep's milk or a mixture of sheep and goat's milk. It has a smooth and creamy texture, often enjoyed as a spread on bread, in pastries, or mixed with honey and nuts for dessert.
Greek yogurt is renowned for its thick and creamy texture, made by straining regular yogurt to remove whey, resulting in a higher protein content. It is commonly enjoyed on its own, with honey and nuts, or used as a base for sauces and dips like tzatziki.
Greek cuisine utilizes a variety of meats, each contributing unique flavors and textures to traditional dishes. Whether it's the succulent lamb in moussaka, the savory pork in souvlaki, or the aromatic chicken in gyros, Greek meats are integral to the country's culinary identity. Greek cuisine offers a variety of meat dishes, ranging from grilled skewers to hearty stews. Lamb and goat are commonly used meats, owing to their availability and traditional significance in Greek culinary culture. Whether enjoyed as street food, part of a hearty meal, or as a celebratory dish, Greek meats showcase the country's rich gastronomic heritage.
Lamb is a staple meat in Greek cuisine, prized for its tender texture and rich flavor. It is commonly used in traditional dishes such as moussaka, kleftiko, and souvlaki. The meat from younger lambs is more tender and mild in flavor, while older lamb has a stronger taste.
Pork is widely consumed in Greece and is used in various dishes, including souvlaki, gyros, and keftedes (meatballs). It is often marinated with olive oil, lemon juice, garlic, and herbs before grilling or roasting, imparting a savory and aromatic flavor.
Chicken is a versatile meat commonly used in Greek cuisine. It is often marinated with lemon, garlic, and oregano before grilling or roasting, resulting in tender and flavorful dishes such as souvlaki and roasted chicken.
While not as prevalent as lamb or pork, beef is still enjoyed in Greek cuisine, particularly in dishes like stifado (beef stew) and soutzoukakia (spiced meatballs). Beef is typically cooked slowly to ensure tenderness and is often paired with aromatic herbs and spices.
Goat meat is popular in certain regions of Greece, prized for its tender texture and distinct flavor. It is commonly used in traditional dishes such as kleftiko (slow-cooked goat) and kokoretsi (grilled offal wrapped in intestines). Goat meat is often marinated with olive oil, garlic, and herbs to enhance its natural taste.
Veal, the meat of young calves, is less commonly consumed in Greek cuisine compared to lamb or pork but is still used in dishes like veal souvlaki and veal stew. It has a delicate flavor and tender texture, making it well-suited for braising and grilling.
Greek cuisine utilizes a variety of meats, each contributing unique flavors and textures to traditional dishes. Whether it's the succulent lamb in moussaka, the savory pork in souvlaki, or the aromatic chicken in gyros, Greek meats are integral to the country's culinary identity. Greek cuisine offers a variety of meat dishes, ranging from grilled skewers to hearty stews. Lamb and goat are commonly used meats, owing to their availability and traditional significance in Greek culinary culture. Whether enjoyed as street food, part of a hearty meal, or as a celebratory dish, Greek meats showcase the country's rich gastronomic heritage.
Lamb is a staple meat in Greek cuisine, prized for its tender texture and rich flavor. It is commonly used in traditional dishes such as moussaka, kleftiko, and souvlaki. The meat from younger lambs is more tender and mild in flavor, while older lamb has a stronger taste.
Pork is widely consumed in Greece and is used in various dishes, including souvlaki, gyros, and keftedes (meatballs). It is often marinated with olive oil, lemon juice, garlic, and herbs before grilling or roasting, imparting a savory and aromatic flavor.
Chicken is a versatile meat commonly used in Greek cuisine. It is often marinated with lemon, garlic, and oregano before grilling or roasting, resulting in tender and flavorful dishes such as souvlaki and roasted chicken.
While not as prevalent as lamb or pork, beef is still enjoyed in Greek cuisine, particularly in dishes like stifado (beef stew) and soutzoukakia (spiced meatballs). Beef is typically cooked slowly to ensure tenderness and is often paired with aromatic herbs and spices.
Goat meat is popular in certain regions of Greece, prized for its tender texture and distinct flavor. It is commonly used in traditional dishes such as kleftiko (slow-cooked goat) and kokoretsi (grilled offal wrapped in intestines). Goat meat is often marinated with olive oil, garlic, and herbs to enhance its natural taste.
Veal, the meat of young calves, is less commonly consumed in Greek cuisine compared to lamb or pork but is still used in dishes like veal souvlaki and veal stew. It has a delicate flavor and tender texture, making it well-suited for braising and grilling.
Spoon
Fork
Knife
Knifes and Forks / Cutlery
Plate
Glass
Table
Spoon
Fork
Knife
Knifes and Forks / Cutlery
Plate
Glass
Table
